Wild Rice and Toasted Pecans Pilaf
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia
1 cup pecans chopped
2 Tbs melted unsalted butter
3/4 tsp dried thyme
1/4 tsp salt or to taste
1 large onion Sliced thin lengthwise
1 yellow bell pepper, cut into julienne strips
1/4 cup olive oil
2 1/2 cups wild rice (about 1 pound) washed & rinsed well in several changes of water and drained
4 1/2 cups chicken broth
Preheat the oven to 375F.
In a small baking pan toss the pecans with the butter, the thyme and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
In a cook pot sautée onion and the bell pepper with oil over moderately low heat, stirring, for five minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl.
Add the rice to the Rice cooker or cooking pot, add the chicken broth, stirring constantly, for 1 minute. Add salt and pepper to taste and bring the mixture to boil. Cook the mixture, covered, for 40 minutes. At this point, stir in the onion mixture and continue to cook the pilaf until the rice is tender and the broth has been absorbed. Stir in the pecans when the rice is tender.
Chef Singh's Cooking Tip: How to cook Rice successfully? Always start with a ratio of one part (long grain) rice to two parts liquid (water or stock). Bring to a boil, cover, reduce the heat to low, and cook for about 35 minutes (long grain rice takes longer than short grain rice). It is important not to remove the cover during the cooking of rice. Remove the pan from the heat and allow it to rest five minutes before opening the pan and fluffing the rice with utensil.
Yield: 8 Servings
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